Easter baking always feels a little extra, doesn’t it? More color, more chocolate, more chaos.
That’s exactly why Cadbury egg cookies deserve their own moment.
They sit right in that sweet spot between easy Easter desserts and fun, festive treats that look way harder than they actually are.
Soft centers, crunchy shells, melted Mini Eggs everywhere. What’s not to love. Whether you’re hunting for good Easter dessert ideas, quick cookie recipes Easter style, or something simple for desserts for a crowd, these cookies just work.
No fancy tools. No stress. Just tasty baking, sweet cookies, and that unmistakable Cadbury Eggs crunch that screams Easy Easter.
1. Classic Soft Cadbury Egg Cookies
This is your baseline. Soft centers. Crispy edges. Crowd-pleasing.
Step-by-step instructions
Step 1: Start by creaming ½ cup softened butter with ¾ cup brown sugar and ¼ cup white sugar. Beat until fluffy. Add one egg and 1 tsp vanilla. Mix again.
Step 2: In another bowl, whisk 1¾ cups all-purpose flour, ½ tsp baking soda, and ½ tsp salt. Slowly combine with wet ingredients. Don’t overmix or cookies go tough.
Step 3: Fold in 1 cup chopped Cadbury Eggs. Smash some pieces smaller so chocolate melts into the dough.
Step 4: Scoop dough balls onto a lined tray. Space them out. Bake at 180°C for 10 tp 12 minutes. Centers should look slightly underdone.
Step 5: Cool on tray for 5 minutes before moving. They set as they cool. These are soft mini egg cookies that disappear fast.
I would eat these warm. No shame.
2. Chewy Mini Egg Chocolate Cookie Recipe
If you like chewy middles, this one’s for you.
Step-by-step instructions
- Melt ½ cup butter and let it cool slightly. Pour into bowl with ¾ cup brown sugar. Whisk well. Add one egg and 1 tsp vanilla.
- Mix 1½ cups flour, ½ tsp baking powder, and pinch of salt separately. Add to wet mix slowly. Dough will feel thick. That’s good.
- Fold in ¾ cup chopped Mini Eggs and ¼ cup chocolate chips. Double chocolate never hurts.
- Chill dough 30 minutes. This matters. Scoop onto tray and bake at 175°C for 11 to 13 minutes.
- Edges should look done. Centers soft. Let cool fully for max chew. Chewy, cocoa-rich cookies studded with crisp mini eggs. Your Easter dessert hero, made simple.
I’d probably burn one batch. Happens.
3. Mini Egg Brownie Cookies (Fudgy Style)
This is cookie meets brownie. Dangerous combo.
Step-by-step instructions
- Melt ½ cup dark chocolate with ¼ cup butter. Let cool slightly. Whisk in ¾ cup sugar and one egg. Add 1 tsp vanilla.
- In another bowl, mix ¾ cup flour, ¼ cup cocoa powder, and pinch salt. Fold into chocolate mixture gently.
- Stir in 1 cup chopped Mini Eggs. Dough will be sticky. That’s expected.
- Scoop small mounds onto tray. Bake at 170°C for 10 to 11 minutes. Tops should crack slightly.
- Cool completely before lifting. These are rich mini egg brownie cookies and work great for desserts for a crowd.
They look underbaked. They are not. Trust it.
4. Crispy Edge Cadbury Egg Cookies (Bakery-Style)
These are for people who love crunch first, softness later.
Step-by-step instructions
- Start with ½ cup room temp butter. Cream it with ½ cup white sugar and ½ cup brown sugar until pale. Add one egg and 1 tsp vanilla.
- In a separate bowl, mix 2 cups flour, ½ tsp baking soda, and ½ tsp salt. Add slowly into wet mix. Dough will feel stiff. That’s correct.
- Chop Cadbury Eggs roughly. Some big chunks, some dust. Fold in about 1 cup total.
- Roll dough balls slightly taller than wide. Bake at 180°C for 12–14 minutes. Edges should brown nicely.
- Cool on rack. These scream cookie recipes Easter style and pair well with coffee. Or milk. Or silence.
I’d eat three without noticing.
5. No Egg Cadbury Egg Cookies (Eggless Version)
Yes, no egg cookies can still be amazing. Don’t panic.
Step-by-step instructions
Step 1: Cream ½ cup butter with ¾ cup brown sugar until fluffy. Add ¼ cup milk and 1 tsp vanilla instead of eggs. Mix well.
Step 2: In another bowl, combine 1¾ cups flour, ½ tsp baking soda, and pinch salt. Slowly mix into wet ingredients. Dough will be soft.
Step 3: Fold in 1 cup chopped Mini Eggs. Press extra pieces on top. Looks pretty.
Scoop onto tray and chill 20 minutes. Bake at 175°C for 12–14 minutes.
Let cool fully before eating. Texture improves as they rest. These work great for no egg desserts and easy Easter recipes simple enough for beginners.
Texture might surprise you. In a good way.
6. Thick & Soft Mini Egg Cookies (Chewy Center)
This is the soft mini egg cookies category people rave about.
Step-by-step instructions
- Cream ½ cup butter with ¾ cup brown sugar only. No white sugar here. Add one egg and 1 tsp vanilla.
- Mix 2 cups flour, ½ tsp baking powder, and ½ tsp salt separately. Combine gently with wet mix.
- Fold in 1¼ cups chopped Mini Eggs. Dough will be chunky and thick. Perfect.
- Scoop large balls. Don’t flatten. Bake at 170°C for 13 to 15 minutes. Centers stay pale. That’s intentional.
- Cool completely. These are best mini egg cookies if you love softness and sweet cookies that don’t crumble.
I’d probably underbake them. On purpose.
7. Stuffed Cadbury Egg Surprise Cookies
These look normal. Then boom. Chocolate center.
Step-by-step instructions
Make a basic cookie dough using ½ cup butter, ½ cup brown sugar, ¼ cup white sugar. Cream well. Add 1 egg and 1 tsp vanilla.
Mix 2 cups flour, ½ tsp baking soda, pinch salt. Combine gently.
Flatten a dough ball in your palm. Place one whole Cadbury Egg in center. Wrap dough around it fully. Seal well or it leaks.
Bake at 180°C for 13 to 15 minutes. Cookies puff and crack slightly.
Cool before breaking open. These fit perfectly into Easter desserts cookies and desserts for a crowd too.
Cut one open. Worth it.
8. Breakfast-Style Cadbury Egg Cookies
Yes, cookies for breakfast. Don’t argue.
Step-by-step instructions
- Use ½ cup butter, ½ cup brown sugar, ¼ cup honey. Cream together. Add 1 egg and vanilla.
- Mix 1½ cups flour, ½ cup oats, ½ tsp baking soda, pinch salt. Combine into dough.
- Fold in chopped Cadbury Eggs and a few crushed cornflakes for crunch. Optional but fun.
- Bake at 180°C for 12 to 14 minutes. Slightly chewy. Slightly crisp.
These fit fun Easter breakfast ideas and easy Easter desserts when mornings feel rushed.
Coffee helps. A lot.
9. Cadbury Egg Crinkle Cookies
Messy looking. Very intentional. Kids love these.
Step-by-step instructions
Start with ½ cup butter and ¾ cup white sugar. Cream till fluffy. Add 1 egg and 1 tsp vanilla.
Mix 1¾ cups flour, ½ tsp baking powder, pinch salt. Dough will be soft. That’s ok.
Chop Cadbury Eggs roughly. Big chunks matter here. Fold them in gently.
Chill dough for 40 minutes. Scoop balls. Roll in powdered sugar heavily.
Bake at 175°C for 12–14 minutes. They crack naturally. Some crack more. Some don’t. Thats fine.
Perfect for easy Easter desserts and cookie recipes Easter style.
10. Mini Egg Skillet Cookie (Share-Style)
One pan. One spoon. Zero patience required.
Step-by-step instructions
Make a cookie dough with ½ cup butter, ½ cup brown sugar, ¼ cup white sugar. Add 1 egg and vanilla.
Mix 1¾ cups flour, ½ tsp baking soda, pinch salt. Stir gently.
Fold in crushed Mini Eggs and a few whole ones on top.
Press dough into a small cast iron skillet or oven-safe pan.
Bake at 180°C for 18–22 minutes. Edges set. Center stays soft.
Serve warm. This works amazing for desserts for a crowd and Easter easy desserts ideas.
It won’t slice perfect. And that’s the point.
11. No-Egg Cadbury Chocolate Chip Cookies
No eggs. Still soft. Still good.
Step-by-step instructions
- Mix ½ cup melted butter with ½ cup brown sugar and ¼ cup sugar. Add ¼ cup milk and vanilla.
- In another bowl, mix 2 cups flour, ½ tsp baking soda, pinch salt. Combine gently.
- Fold in chopped Cadbury Eggs and some chocolate chips. Dough will feel thick.
- Scoop and slightly flatten.
- Bake at 175°C for 13 to 15 minutes. Cool fully before moving.
- These fit no egg cookies, no egg desserts, and still count as sweet cookies for Easter.
They won’t rise much. Don’t panic.
12. Cadbury Egg Thumbprint Cookies
These look fancy but are actually lazy cookies. I like that.
Step-by-step instructions
Cream ½ cup butter with ½ cup powdered sugar till pale. Add 1 egg yolk and 1 tsp vanilla.
Mix 1¼ cups flour and pinch salt. Dough will be soft but not sticky.
Roll into balls. Press your thumb gently in center. Don’t go too deep.
Bake at 175°C for 10 minutes. Pull out.
Press chopped Cadbury Eggs into the warm center. Return to oven for 4–5 minutes.
Let them cool fully or they’ll break. Ask me how I know.
Great for Easter desserts cookies and sweet cookies when you want something different.
13. Cadbury Egg Oatmeal Cookies (Soft Center)
Soft. Chewy. Slightly rustic. Very Easter.
Step-by-step instructions
Step 1: Cream ½ cup butter with ½ cup brown sugar. Add 1 egg and vanilla.
Step 2: Mix 1 cup flour, 1 cup rolled oats, ½ tsp baking soda, pinch salt.
Step 3: Fold dry into wet slowly. Don’t overmix or cookies get tough. Chop Cadbury Eggs roughly. Fold in gently. Scoop dough. Flatten slightly.
Step 4: Bake at 180°C for 12 to 14 minutes. Centers stay soft. Edges set.
These work beautifully for easy Easter recipes simple and mini egg cookies chewy lovers.
They don’t look perfect. They taste better than perfect.
Final Thoughts
Cadbury egg cookies aren’t about perfection. They’re about timing, texture, and knowing when to stop baking. Most people overbake. That’s the real problem.
Chill dough when it feels too soft. Underbake slightly. Let cookies finish setting on the tray. That’s where the magic happens.
Also, Easter baking doesn’t need complicated techniques or fancy tools. A bowl, spoon, and patience is enough.
If one batch spreads weird or cracks odd, good. That means it’s homemade. And homemade always wins.
